Grilled Mushrooms And Colored Pepper Fajitas

By á-174942

Ingredients

• CHIPOTLE CREAM SAUCE:
• 1 1/2 pounds mixed fresh mushrooms (portabell caps, shiitake and crimini)
• 8 ounces fresh white mushrooms
• 1 red bell pepper halved
• 1 green bell pepper halved
• 1 medium sweet onion halved
• 12 flour tortillas - (6" dia) warmed
• 8 ounces feta cheese crumbled
• 1/2 teaspoon salt
• 1 teaspoon whole cumin seeds
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 container sour cream - (8 oz)
• 1 chipolte pepper stemmed, seeded
• 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat.

Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes.

Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if desired.

Chipotle Cream Sauce: In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.

This recipe yields 6 servings.